Time to take rest

Dear friends,
I just want to share the news of my absence from the blogosphere as I broke my right arm and got the surgery done recently. I'll try to visit my blogger buddies whenever it is possible.
I hope you will pray for my fast recovery.

Roaster Bellpepper and Tomato Chutney

When I hear about chutney I started drooling. This chutney is by roasted bell pepper and tomatoes. Roasting them is to enhance the flavors and the flavors are to die for. This chutney can go very well with dosa, idli, chapati or even you can use it as pasta sauce or spread on the toast.

Ingredients
Red Bellpepper (Big one) - 1
Tomatoes - 2
Salt - per taste
Red chili  powder - per taste
Oil - 2tsp
Mustard seeds - 1/4 tsp
Chopped Onion - half
Method

• Wash and pat dry the bell pepper and tomatoes.
• Roast them on the stove top until the skin is charred and they are soft. By this time your home will be full of sweet aroma.
• Put them in a steel box covered so that they will stay in their steam. It will help in taking their skin off.
• When they are cool take off the charred skin.
• Remove the stems and the seeds of the bell pepper.
• Blend them in a blender until every thing is smooth.
• Heat the oil in a pan.
• Add mustard seeds and asafoetida.
• Add this tadka to the chuntey.
• Taste and adjust the seasoning.

Stuffed rava idli with roasted bellpepper and tomato chutney

Ingredients
Rava - 2 cups
Yogurt - 2 cups
Water as needed
Salt  - as per taste
Oil - 2 tbsp + greasing idli mould
Mustard seeds - 2 tsp
Urad dal - 1tsp
Chana dal - 2tsp
Asafoetida- 1/8 tsp
Grated ginger - 1 tbsp
Chopped Green Chili - 1 tbsp
Grated Carrot - 1 big
Chopped Curry leaves - 2 tbsp
Chopped coriander leaves - 2 tbsp
Baking Soda - 2 big pinch

Method

• Heat oil in a pan and add mustard seeds.
• When seeds started popping, add asafoetida.
• Add urad dal and channa dal.
• Add ginger and chili.
• Add rava and fry until it turns light brown.
• Remove from the stove and let the rava cool.
• In a large mixing bowl mix rava, carrot, curry leaves, coriander leaves, yogurt, salt and baking soda.
• Cover and let it sit for 30 minutes.
• Grease the idli moulds.
• Prepare the idli cooker with adding water into that.
• Pour little idli batter in idli plate.
• Now add Bellpepper and tomato chutney.

• Cover the chutney with idli batter.
• When water in the cooker start boiling, place the idli mould in the cooker.
• Place the lid.
• Cook for 10 minutes.
• Serve hot.

This goes to LGSS _ Tomato started by me and hosted by Anu

and Potluck Party

.